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Clarenbridge Oyster Festival 2011

Clarenbridge Oyster Festival 2011. Sinead Ní Mhainnín Galway County Council. International Oyster Festival. Festival runs Friday – Sunday September Marquee in Clarenbridge Approximately 1250 attendees Food served Friday evening, Saturday afternoon and evening and Sunday afternoon

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Clarenbridge Oyster Festival 2011

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  1. Clarenbridge Oyster Festival 2011 Sinead Ní Mhainnín Galway County Council

  2. International Oyster Festival • Festival runs Friday – Sunday September • Marquee in Clarenbridge • Approximately 1250 attendees • Food served Friday evening, Saturday afternoon and evening and Sunday afternoon • Food provided by caterers

  3. Oyster – 5000 (approx.)

  4. 2010 Oyster Festival • 3500 kg of waste • No waste prevention • No segregation • No green awareness • Compactor on site

  5. Festival 2011 – Goes Green Well Positioned already working with local business • Met with committee June 2011 • Introduced concept of Waste Prevention • Received immediate buy in • Put systems in place to improve performance

  6. Festival 2011 undertook to: • Prevent waste where possible • Recycle cardboard, plastics, tetra pak etc. • Compost food waste • Use compostable products • Promote “Green” element to the festival

  7. Launched Greening the Oyster Festival • Newspaper • Local Radio • Websites • Circulation of Publicity Materials

  8. Launched Greening the Oyster Festival

  9. Worked closely with: • Festival Suppliers and Caterers • Facilities Manager • Committee Members • Waste Contractor • Staff

  10. Food Served on Compostable Plates • 26cm Oval • 220 ml Bowl • 24cm Round • Coffee cup • Knife, fork and spoon

  11. Greening Facilities -Provided Bins/Bags/Signs

  12. 6 frames food and recyclables bags changed regularly emptied into 1100ltr bins

  13. Greening Facilities -Provided Staff Training • segregation • changing bags • disposal

  14. Segregation on Site

  15. Waste Prevention • All condiments were supplied in large bowls • Seafood sauces, ketchup, mayonnaise, sugar, salt cellars and pepper mills • Patrons were invited to choose what they wanted from the buffet • No small wine bottles were used • One napkin with each meal

  16. Results • 70% Diversion from Landfill • 1200 kgs of Food Waste and Compostable Products • Food waste • Compostable Products • Oyster shell • 1300 kgs of Recyclables • Glass • Cardboard • Plastics • 1000 kgs of Landfill • Carpet • Mixed waste

  17. Lessons Learnt • Waste contractor needs to be on board • Bins need constant monitoring • Bags replaced continuously • All staff must be involved • Good quality compostable product used • MC continuously reminding patrons

  18. Conclusion • Positive feedback – attendees and staff • Pilot 6 large festivals 2012 • GCC considering developing an Environmental Policy that festivals must sign up to for grant aid • Arts Council consider the initiative extremely important • GCC will work with Greening future festivals

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